11/04/06

Meatballs and Spaghetti

Another traditional classic from the kitchen of scottg26.com!

Ingredients:

• 400-500g Premium Beef Mince

• Extra Virgin Olive Oil

• 1 small Onion, diced

• 5 tablespoons of Heinz Tomato Ketchup (or to taste)

• 1 - 2 teaspoons Crushed Garlic

• Breadcrumbs, to achieve desired consistency (1/4 - 1/2 a cup)

• 1 egg

• 1/2 teaspoon of two different brands of hot (or mild) curry powder (1 teaspoon total - you can skip this if you don't like curry powder, try adding Italian Herbs instead!)

• Spaghetti

• 500g pasta sauce

Finely dice the onion. Place the mince into a bowl, add onion. Add the egg, tomato ketchup, crushed garlic and curry powder. Stir until everything is mixed together. Add a small amount of breadcrumbs, and mix. Repeat until a "moist" (not wet, not dry) consistency is achieved.

Before starting to roll the meatballs, bring a pot of water to the boil for the spaghetti. Using a spoon and your hands, roll meatballs of equal size, and place on a plate.  When all the meatballs have been made, starting frying them with the olive oil for 10 minutes or so, turning so that they don't burn, until they are cooked. While the meatballs are cooking, add the Spaghetti to the pot of boiling water. Gently heat the pasta sauce. (I used the microwave for 1:10 on high) When the spaghetti is cooked, drain well and place onto a plate. Put the cooked meatballs on top of the spaghetti, then pour the pasta sauce on top. Serve immediately.

Serves 1-2